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afghani chicken

Afghani Chicken

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Course: Main Course
Ingredients Method Video Notes

Ingredients
  

For Green Paste
  • 1/2 Cup Coriander leaves 
  • 2 Tbsp Mint leaves
  • Ginger 1 inch
  • Garlic 6 Big cloves
  • Green chilies 3-4
  • Cashews 12
  • Red Onion 1 medium size 
  • Salt 1 Tsp 
  • Lemon juice 2 Tsp 
For Chicken Marination
  • 1 Cup | 200g Curd/Yogurt 
  • 200g Fresh Cream 
  • Prepared green paste
  • 1/2 Tsp Cumin powder 
  • 1 Tsp Coriander powder 
  • 1 Tsp White (or black pepper )
  • Kasuri methi, Crushed
  • 1 Tsp Sugar (optional)
  • 1 Tbsp Ghee/Oil 
  • 1/2  Tsp Salt
  • Chicken 750g (big cuts, make slits on legs) 
For Roasting 
  • 2 Tbsp Ghee(or butter)
FOR GRAVY 
  • 2 Tbsp Oil 
  • 2 Bay leaves 
  • 1 inch Cinnamon,4 Green Cardamom,5 Cloves,8 Black peppercorns 
  • Prepared curd cream mixture 
  • Grilled chicken pieces
  • Salt to taste if required
  • 1/4 Tsp Garam Masala 
  • Chopped Coriander leaves to garnish 

Method
 

  1. Blend the Coriander, Mint leaves, Onion, Ginger Garlic, Green chilies, soaked Cashews with salt and lemon juice. Make a smooth paste.
    Soak the Cashews ahead in hot water for easier grinding
  2. Make the Chicken Marinade by mixing yogurt, cream, the green paste, spices, ghee, sugar and salt. Mix Well and reserve half of this marinade for later use.
  3. Add the Chicken pieces, i used legs and thighs. Make slits on the legs.
  4. Keep Marinated for atleast 30 Mins or 2 Hrs
  5. Fry the Chicken pieces on HIGH Heat till charred on both sides. Once the Water dries up Reduce the Heat to LOW
  6. Drain the fried Chicken on a cooling rack. Cooking them till 80-85% is enough as they will be cooked further in the gravy later.
  7. Saute whole spices and bay leaves in Oil in the same pan. Add the reserved marinade. Simmer till the gravy thickens.
  8. Add the chicken pieces once the gravy thickens. Add hot water and salt to taste if required. Cover cook for 10-15 Mins or till chicken is cooked completely.
  9. Add Garam masala, Garnish with chopped coriander leaves.
  10. Best Served with Naan/Roti/Paratha

Video

Notes

Use Large cuts of Chicken for best results. I used only Chicken legs and Thighs.